This Instant Pot Spinach Artichoke dip is cheesy, easy, and ready in under 20 minutes. It’s based off our popular copycat Applebee’s spinach artichoke dip. Trust us – you’ll want to double this one.

Pressure Cooker Spinach Dip

One of my favorite things is to turn our most loved recipes into Instant Pot versions.

Not because their originals aren’t amazing (because they are!), but because sometimes, you don’t always have the oven space for them, especially when it’s something like an appetizer.

I’ve been wanting to turn our Copycat Applebee’s Spinach Artichoke dip into an Instant Pot recipe for so long, and with Christmas and New Year’s Eve just a few days away, I figured that now was the best time.

Because who doesn’t love a delicious dip to snack on during the holidays?!

This recipe couldn’t be easier, and it’s ready in almost no time at all.

It’s delicious when served with crackers, chips, bread, and more. You could even add some chopped up chicken breast to it to make it a complete meal!

Pressure Cooker Spinach Artichoke Dip

Ingredients

Frozen Spinach – make sure you thaw it and squeeze out the extra juices

Canned artichoke hearts – I prefer the quartered versions

Cream cheese

Prepared Alfredo sauce – any variety will do, but I usually get a garlic one

Parmesan Romano Cheese

Mozzarella Cheese

Garlic Powder

Salt

Pepper

Instructions

Thaw frozen spinach and, using a couple of paper towels, squeeze out as much excess liquid as you can

Chop the artichokes into smaller pieces.

Spray the Instant Pot with cooking spray.

Combine both of these in the Instant Pot.

Add the rest of the ingredients and stir well.

Place lid on the Instant Pot and set it to high manual pressure for five minutes.

Once the timer counts down, release pressure immediately.

You can serve immediately or you can transfer to an over safe dish and broil for 3-5 minutes or until browned and bubbly. I like to sprinkle some extra parmesan romano cheese on top before broiling.

Notes

I sometimes get the Kraft Italian Cheese blend and use that for all the cheese.

Make sure you use softened cream cheese and that it gets mixed up really well before you start the Instant Pot

You can serve it straight from the Instant Pot if you want, and it will taste great. However, it is a little bit thinner this way. I like having it nice and bubbly and a little thicker, so I put mine into an oven-proof baking dish and broil it for 3-5 minutes. I will usually sprinkle some extra shredded parmesan and romano cheese on top.

Great when served with chips, crackers, or bread.

FAQ

Isn’t this just as easy in the oven? Why should I use the Instant Pot? There is no “should be” with a spinach artichoke dip. It’s easy in the oven, and it’s easy in the Instant Pot. It’s all a matter of what vessels you have available to you. I don’t know about you, but I usually have multiple things cooking at once, especially during the holidays, so I use all the means of cooking that I have available.

What kind of Alfredo sauce did you use? This particular time when I took pictures, I used Prego, but I use whatever is on sale. I tend to get a kind that has garlic in it.

It turned out watery – what did I do wrong? The Instant Pot version is a little thinner than when it’s baked in the oven, but if it’s watery, you likely didn’t get enough liquid out of the spinach. Pat those spinach leaves dry! You can turn the Instant Pot to saute and that can help thicken it up – just make sure you constantly stir it.

Can I substitute *blank*? You can always make substitutions, but I can’t take any credit for failure if the recipe isn’t followed exactly 🙂

Instant Pot Spinach Artichoke Dip

Yield: 10

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

Spinach artichoke dip has never been easier than when it's made in the Instant Pot. This is a party favorite that you will definitely want to double!

Ingredients

10 ounces frozen spinach - thawed

10-12 ounces quartered artichoke hearts

4 ounces cream cheese, softened

1 15 ounce jar prepared alfredo sauce

1 cup parmesan romano cheese, shredded

1/2 cup mozzarella cheese, shredded

2 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions

Thaw frozen spinach and, using a couple of paper towels, squeeze out as much excess liquid as you can

Chop the artichokes into smaller pieces.

Spray your Instant Pot with cooking spray.

Combine both of these in the Instant Pot.

Add the rest of the ingredients and stir well.

Place lid on the Instant Pot and set it to high manual pressure for five minutes.

Once the timer counts down, release pressure immediately.

You can serve immediately or you can transfer to an over safe dish and broil for 3-5 minutes or until browned and bubbly. I like to sprinkle some extra parmesan romano cheese on top before broiling.

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About Katie

Katie Clark is a Colorado-native, a journalism graduate from Brigham Young University, and most importantly, a mother to the two cutest boys and wife to the most handsome man. She is a woman of many (random) talents, which include writing, cooking, sewing, technology, social media, and being a self-proclaimed Google expert. She loves spending time with her family, learning about parenting and pregnancy, and just enjoying life to the fullest.